I know I haven’t posted in a while but I have to admit that I lost my inspiration in the last few weeks … or maybe it was spring asthenia 😏.
This week I remembered a recipe that I tried in the winter and that was just blissful. The idea came to me after I went shopping and found 50% off on mushrooms.
The recipe is simple and for now the best mushrooms with vegan mayonnaise that I’ve tried and was appreciated by many taste buds.
For mayonnaise For marinade:
100 ml of soy milk 500 g fungus
Mustard 1 teaspoon sweet 2 bay leaves
garlic powder peppercorns
aromatic salt salt
200 ml Vegetable oil vinegar
I cannot eat raw mushrooms and when I cook them I tend to clean or wash them thoroughly. Perhaps it’s a professional pet peeve. Therefore I like this recipe because I know that after good boil they are clean.
I started peeling the mushrooms that needed a fix. I filled a pot with water, about 50 ml vinegar, peppercorns, bay leaves and mushrooms, and cook until it boils.
Drain the water and allow to cool a little.
Meanwhile we make the mayonnaise.
Place ingredients in the blender in the order indicated:
milk, garlic powder, salt, mustard, oil.
Start the vertical blender without moving until the ingredients mix together.
P.S. If, however, the composition is too liquid add a little more oil.
Once the mushrooms cooled down, finely chop them in a food processor.
Add mayonnaise and it’s ready.
To add a little more spark add some finely chopped pickles (the secret ingredient) that gives the spread more flavor.
Enjoy your dinner and I hope you appreciate it.
PS. Obviously you can use canned mushrooms but I do not think it will taste the same.